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I make sourdough bread. Not packaged yeast that you allow to cultivate kind of like sourdough, I mean real sourdough bread. When mixed up into dough, it is quite thick, elastic, almost tough. A standard Kitchen Aid mixer started smelling burnt when I tried to get it to knead the dough with a dough
hook, even on lowest speed.
Enter the Better Bread Beater. Instead of a spinning dough hook, which is not very effective or energy efficient anyway, the BBB is a box with walls that move relative to each other and the bottom. If the walls are labeled A, B, C and D going clockwise around the BBB, A and C would move in as B and D move out, and vice versa. It's the same action and force I apply to the bread when I'm kneading it manually.
This should be offered in different sizes, as I usually make 14 to 16 loaves at a time, but if the BBB is big enough to handle that the walls wouldn't even touch a standard 3 loaf batch.
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And you were right bigsleep. Now that I'm here, I seem to be a product idea machine. :-/ Maybe I should apply to Ronco for a job. |
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(+) It feels like I'm kneading this. |
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How about forcing the dough repeatedly through a
nozzle? Would that not provide the necessary
stretch? |
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It would, but the chambers on both sides of the nozzle would have to be cleaned. Have you ever tried cleaning just a simple bowl that has held sourdough? Bleh. The chamber with moving sides is about as complex as I want to clean up afterward. |
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And here I used to like bigsleep... That joke alone overloaded the corn meter. |
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Perhaps you should obtain a professional version of the KitchenAid mixer. It happens that the KitchenAid brand is owned by a company named "Hobart", and Hobart does make much more powerful mixers, for commercial kitchens. With a "Hobart" label on them, although they look just like KitchenAid mixers, just a lot bigger. |
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something peristalsis based... |
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Yes - a large animatronic worm, which will consume flour, yeast, salt and water in one end and, after a bit of peristaltic action, excrete beautifully kneaded dough from ther other. |
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add iron filings, and some impressive electromagnets |
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If, instead of iron filings, you used larger particles --
say, 1 cm diameter, coated in ceramic or something,
that might actually be practical. |
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You'd knead some way of recovering the particles
before baking, of course. |
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// //How about forcing the dough repeatedly through a nozzle?//
It would, but the chambers on both sides of the nozzle would have to be cleaned. Have you ever tried cleaning just a simple bowl that has held sourdough? Bleh. The chamber with moving sides is about as complex as I want to clean up afterward.// |
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Hmm. If you extruded sourdough as a continuous process, you wouldn't have to clean the nozzle. At least, not very often. |
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I imagine that the moving-wall chamber would itself be _quite hard_ to clean. BUT - you could put the batch in a large disposable bag, then it wouldn't need cleaning either. |
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This gets better and better all the time. |
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Maybe put it in the disposable bag and put the bag in the dryer on low or no heat? Klunk, klunk, klunk... but what if the bag ripped? |
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"No you can't lick the bread bowel clean... gross." |
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//unless the Scots have a recipe for deep-fried
breaded kitchen.// Actually we don't even have a
native word for "kitchen". |
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I think u need a silicone bag, with then u could have
pneumatic or mechanical fists pummel away |
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I am thinking the problem is too much resistance. Swap out that dough hook for a sharpened blade combat pirate hook. It will cut as it kneads. |
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My other scheme is to incubate the dough with papain or something of the sort. That tenacious viscosity is from gluten, a protein. Proteases should break it down and provide a gently yielding and tractable loaf. |
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//gently yielding and tractable loaf.// |
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What are you giving that thing, rohypnol? :-P |
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Sorry, couldn't pass it up... |
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Blades and proteases are counterproductive. The purpose of kneading is to increase the springy resilience imparted by the gluten, not to defeat it. |
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//Rohypnol// I'm glad the joke was made; I'm also glad it wasn't made by me. |
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